Potato and Fenugreek Curry in 2 ways | 2 types of Aloo Methi Sabji | Poori wale Aloo Methi

Ingredients

• 2 cup fresh Fenugreek leaves
• 2 cup Water
• Salt to taste
• 1 tbsp Oil
• 1 tsp Ghee
• ½ tsp Cumin seeds
• 2 Garlic cloves, chopped, garlic
• 1 large Onion, chopped
• 4-5 medium size potatoes, peeled and diced
• Salt to taste
• ½ tsp Turmeric powder
• ¼ tsp Degi red chilli powder, Degi Lal Mirch Powder
• little Water
• ½ medium size Tomato, chopped, Tomato
• 1 Green chilli, less spicy, chopped, green chilli
• 1 cup fresh Fenugreek leaves, soaked, chopped
• Coriander sprig, coriander leaves
• ½ inch Ginger, julienned, ginger
• 1 tbsp Oil
• ¼ tsp Cumin seeds
• 2 Garlic cloves, chopped, garlic
• 1 large Onion, chopped
• 2 Green chilli, less spicy, chopped, green chilli
• A pinch of asafoetida, asafoetida
• ½ tsp Turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• ½ cup fresh Tomato puree
• Salt to taste
• ¼ tsp Sugar
• little Water
• 1 cup fresh Fenugreek leaves
• 2 medium size potatoes, boiled, peeled and diced
• Salt to taste
• ¼ tsp Sugar
• Water
• Salt to taste
• 1 tsp Lemon juice
• ½ tsp Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add fenugreek leaves, water, salt to taste and keep it aside for 5-10 minutes.
2. In a kadai, add oil, ghee once it’s hot, add cumin seeds and let it splutter well.
3. Add garlic cloves, onion and saute it well.
4. Add diced potato, salt to taste, turmeric powder, degi red chilli powder and mix everything well.
5. Cover it with the lid and cook on medium flame until the potatoes turn soft.
6. Add little water and saute well. Add tomato, green chilli, little water and mix it well.
7. Add fenugreek leaves and mix it well. Cover it with the lid and cook for 2 minutes on slow flame.
8. Transfer it into a serving dish. Garnish it with coriander sprig, ginger julienned and serve hot with puri or roti.
9. In a kadai, add oil once it’s hot, add cumin seeds and let it splutter well.
10. Add garlic cloves, onion and saute it well until light brown in color.
11. Add green chilli, asafoetida, turmeric powder, degi red chilli powder, coriander powder and saute it well.
12. Add fresh tomato puree, salt to taste, sugar and saute it well on medium flame.
13. Add little water, soaked fenugreek leaves and saute it well.
14. Add boiled potatoes, little water and toss it well. Check the seasoning once.
15. Finish it with lemon juice and mix it well.
16. Transfer it into a serving bowl, garnish it with dry fenugreek leaves, coriander sprig and serve hot with puri or roti.